CHICKEN Á LA KING

This was a staple in my home growing up and is now a regular dish in my cooking repertoire. You can add other veggies if you like; diced carrots and peas work particularly well.

You can serve this dish on top of toast but it is traditionally served on buttermilk biscuits. Technically you can use storebought, but homemade are so much better and very quick and easy to make.

Gravy:
1/4 cup butter
1/4 cup flour
2 cups low-sodium chicken broth or beef broth
Salt and pepper to taste

Veggies:
2 Tb. butter
1 small onion, finely diced
1 small green pepper, diced
Salt and pepper
1 1/2 cups pre-cooked, shredded or cubed chicken

For the gravy, make a roux of the flour and butter by melting the butter in a medium saucepan over medium heat. Once butter has melted, add the flour and whisk together. Cook for 1-2 minutes, then pour broth in while whisking constantly to avoid lumps. Add more broth or water if gravy is too thick and add salt and pepper to taste. Keep warm over low heat.

For the veggies, melt the butter in a large skillet over medium heat and saute the veggies until tender. Combine the chicken, gravy and veggies all together. Season to taste with salt and pepper and serve on top of hot homemade buttermilk biscuits.